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Sour Cream Coffee Cake
 

1½ sticks butter 1½ cup sugar 3 eggs 1½ teaspoons vanilla 3 cups flour 1½ teaspoons baking powder 1½ teaspoons baking soda ½ teaspoon salt 2 cups sour cream Filling: ¾ cup sugar 2 teaspoons cinnamon 1 cup nuts, chopped Heat oven to 350°. In large mixing bowl, cream butter and sugar. Add vanilla and eggs, one at a time, beating until light and fluffy. Combine the flour, baking powder, soda and salt. Add flour mixture to batter alternately with sour cream. Combine filling ingredients in a separate bowl. Pour ½ of batter into a well greased bundt pan. Spread top evenly. Sprinkle 1/3 filling over batter. Repeat layers of batter and filling twice more. Bake 1 hour. While still warm, pour a mixture of ½ cup confectioners’ sugar and ¼ cup milk over cake. Let stand 15 to 20 minutes. Remove from pan.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.